Content Outline and Competencies:

I. Introduction to Business Planning

A. Describe why a business plan is needed.

B. Identify components of a business plan:

1.Executive Summary

2. Overview

3. Organization and Management

4. Marketing Strategy

5. Operating Strategy

6. Financial Strategy

C. Set a business vision (mission statement) and goals.

D. Describe a holistic business analysis (whole farm system).

II. Business Structures

A. Define business structure terms.

B. Explain different small farm business structures:

1.Sole proprietorship

2. Limited liability company

3. Partnership

4. Corporation

5. Cooperative

6. Non-profit

C. List the advantages and disadvantages of each business structure.

D. Contrast the legal implications for each farm business structure.

E. Identify the best business structure fit for different farming operations.

III. Human Resources

A. List different options for on-farm labor including the H2A permit program.

B. Determine labor costs.

C. Describe best practices for managing farm employees.

D. List legal considerations for labor management.

E. Describe sweat equity.

F. Identify health insurance options for small farmers.

G. Recommend strategies to save for retirement and savings.

IV. Assets and Liabilities

A. Define the economic, social, and environmental resources of a farm.

B. Understand and determine depreciation value.

C. Calculate the equity and net worth of farm enterprise.

V. Sales and Marketing

A. Conduct a SWOT analysis of a local market.

B. Identify components of a market analysis.

C. Determine pricing strategy for products.

D. Identify market channels.

E. Develop channel-specific marketing plans.

F. Identify operating costs.

VI. Financial Management

A. List accounting terms relevant to financial management.

B. Identify templates, technology and software used for managing small farm finances (e.g., Bookkeeping Programs).

C. Differentiate direct and indirect costs.

D. Describe important components of a budget.

E. Explain the difference between cash flow statements, balance sheets, and income statements.

F. Describe best practices for organizing and storing financial documents.

G. Identify the best investments based on financial statements.

VII. On-site Analysis of Farm Enterprise

A. Network with regional farmers through case study project.

B. Conduct on-farm SWOT analysis to address themes from all previous units.

C. Communicate observations and suggestions to farmers; address their identified concerns.

D. Report key observations, suggested action items, and outcomes for case study.

VIII. Performance Assessment

A. Describe how to determine farm profitability and sustainability.

B. Demonstrate analysis of farm enterprise investments.

C. Explain the use of cash flow projections.

D. Describe how performance assessment can improve profitability.

E. Develop a succession plan for the farm.

IX. Securing Resources

A. Identify common funding sources for farms and eligibility requirements.

B. Explain terms and conditions typical for different forms of financing.

C. Demonstrate knowledge of national and local land access resources.

D. Describe grant programs offered for small farm development as well as their related application and reporting requirements.

X. Taxes and Regulation 

A. Explain the legal definition of a farm.

B. Differentiate between the tax forms required for a hobby farm versus a farm business.

C. Identify state forms required for Kansas and Missouri farmers.

D. Describe and identify common itemized deductions for small farmers.

E. Describe and monetize deductible expenses.

F. Explain what records need to be kept and for how long.

G. Create organizational structures for record keeping.

H. Describe Federal Income Tax provisions that apply to farmers.

I. Explain how to report operating income and expenses on Schedule F.

J. Identify other Schedules applicable to farmers and describe when they are required.

K. Describe net farm income and loss.

L. Explain income averaging and its uses.

XI. Risk Management

A. Explain elements of risk including those specific to Kansas and Missouri farmers.

B. Explain how to determine a threshold for crop and income losses.

C. Describe insurance options available for small farmers:

1. Whole Farm Revenue Protection

2. Multi-Peril Crop Insurance

3. Non-Insured

4. Crop Hail Insurance

5. Crop Disaster Insurance Program

D. Identify coverage needs using financial documents.

E. Compare and contrast the pros and cons of crop insurance plans, including available subsidies and premiums, breadth of coverage, etc.

F. List records required to file a claim.

G. Describe estate planning.

XII. Business Planning

A. Create a working business plan for a small farm enterprise including:

1.Executive Summary

2. Overview

3. Organization and Management

4. Marketing Strategy

5. Operating Strategy

6. Financial Strategy

B. Create a presentation for the plan suitable for securing resources.

Content Outline and Competencies:

I. Food Safety Terminology Associated with Market Farmers

A. Describe and review terminology associated with market farming.

B. Describe and review terminology associated with organic and sustainable farming.

C. Compare and contrast production practices of agricultural models (conventional and organic) as they relate to food safety.

II. Food Safety Guidelines and Regulations for Market Farmers

A. Identify the regulatory agencies governing market farmers.

B. Track the agencies regulating food safety and labeling requirements from producer to market.

C. Describe the history and function of the Food Safety Modernization Act (FSMA).

D. Review the USDA programs governing food safety and inspection.

E. Identify Good Agricultural Practices (GAPs) for market farmers.

F. Review U.S. Environmental Protection Agency (EPA) guidelines for market farmers.

G. Review U.S. Food and Drug Administration (FDA) guidelines for food safety and applied nutrition.

III. Areas of Concern for the Market Farmer Surrounding Food Safety Risks

A. Identify potential sources of on-farm contaminants, including wildlife, domesticated animals, and land use.

B. Describe how to minimize risks prior to planting.

C. Describe how to minimize specific site risks.

D. Evaluate methods to minimize risks during production.

E. Evaluate methods to minimize risks at harvest.

F. Evaluate methods to minimize risks after harvest.

G. Describe training processes to minimize risks associated with farm worker health and hygiene.

H. Successfully complete PSA Grower Training.

IV. Good Agriculture Practices Guidelines and Mandates

A. Describe the USDA Good Agricultural Practices (GAP) and Good Handling Practices (GHP) recommendations and audit criteria.

B. Describe the USDA Harmonized GAP criteria.  

C. Review the FSMA Produce Safety Rule (PSR) assessment tool.

D. Complete a PSR assessment of the campus farm.

V. On-Farm Safety Program

A. Review PSR assessment of campus farm in view of current production, harvest, and handling practices.

B. Identify methods for auditing food safety risk areas.

C. Specify management practices available for corrective action.

D. Delineate records needed for compliance with food safety standards.

E. Complete an on-farm safety program plan for campus farm.

Content Outline and Competencies:

I. Sanitation Guidelines for Market Farmer Products

A. Describe and review sanitation guidelines when using local products.

B. Describe and review proper storage and handling of local products.

C. Describe and explain possible containments associated with local products.

D. Identify possible health hazards associated with the use of local products. 

E. Describe the basic elements of equipment cleaning and sanitation during food processing and handling.

II. Commercial Tools and Equipment

A. Describe the main categories of food production equipment.

B. Describe the commercial cooking and processing equipment.

C. List various types of small wares used in a commercial kitchen.

D. Identify various types of measuring devices used in a commercial kitchen.

E. List various types of knives and hand tools used in a commercial kitchen.

F. Describe the basic elements of equipment cleaning and sanitation during food processing and handling.

III.  Wholesale and Retail Market Processes

A. Identify different ways of obtaining local market farm product.

B. Develop a purchasing system from market farmers.

C. Develop a delivery system from market farmers.

D. Identify various accounting requirements when buying from a local farmer.

E. Evaluate different ordering systems available when purchasing from a local farmer.

IV. Basic Cooking Principles

A. Discuss the most commonly used cooking terms.

B. Discuss the effect heat has on food, as well as the methods of heat transfer.

C. Describe the most common methods of cooking including moist heat and dry heat.

D. Define the use of seasonings and flavorings.

E. Describe the use of local herbs and their use in a commercial kitchen.

V. Basic Stock Production

A. Identify local ingredients and their use in basic stock production.

B. Discuss basic stock production procedures.

C. Discuss various stock recipes and how they may be altered when using local product.

D. Prepare reductions and glazes using local products.

VI. Classical Sauce Productions

A. Identify the main ingredients used in preparation of the five classical sauces.

B. Discuss various types of roux.

C. Explain alternate thickening agents.

D. Describe finishing techniques.

E. Discuss proper methods of sauce production.

VII. Basic Soup Production

A. Describe a clear soup, thick soup and a specialty soup.

B. Identify how market farm products can be incorporated in various types of soups.

VIII.  Salads and Sandwich Production

A. Identify various types of salads.

B. Demonstrate how local product may be utilized in different salad production.

C. Identify various types of salad dressing using local herbs.

D. Identify various types of sandwiches.

E. Demonstrate how local product may be utilized in different sandwiches.

IX. Fruits and Vegetables

A. Identify various types of fruit and vegetable forms available from local farmers.

B. Demonstrate how local fruits and vegetables can be used in stock, sauce, soup, salad and sandwich production.

X. Current Trends using Market Farm Products

A. Identify what current menu trends with regard to local and organic products.

B. Demonstrate how menu trends could require the use of local and organic products.

C. Describe how to properly write a menu using local and organic products.

Content Outline and Competencies:

I. Regulations and Safety

A. Correctly utilize food safety terminology used by vendors and compliance agencies regarding value-added production practices.

B. Discuss the relevant rules, regulations, and guidelines governing value-added products.

C. List licensing and certification requirements for particular products for the home kitchen and for retail food sales.

II. Overview of General Steps to Food Processing Safety

A. List factors affecting the growth and survival of microbes.

B. Explain how food preservation methods stop microbial growth.

C. Detail safe food handling practices to follow when preserving food, including:

1. Production using ingredients from safe sources

2. Personal Hygiene

3.Time and Temperature Control

4.Receiving and Storing Food

5. Preparing and Presenting Food

6. Cleaning and Sanitizing

D. Correctly utilize food safety terminology used by vendors and compliance agencies regarding value added production practices.

E. Discuss the relevant rules, regulations, and governing guidelines.

F. List licensing and certification requirements for retail food sales from the home kitchen. 

III. Acidified foods (AF) or low-acid canned foods (LACF)

A. List products requiring processing as LACF.

B. Explain the importance of preventing the growth of Clostridium Botulinum in canned foods.

C. Complete the training for Better Process Control School (BPCS).

D. Demonstrate canning methods for high acid and acidified foods.

1. Water bath

2. Pressure canning

E. Demonstrate the process of preparing high acid and acidified foods products for market, including

1. Labeling

2. Packaging

3. Storage

IV. Fermented and Pickled Foods

A. Outline the history of pickled and fermented food.

B. Describe the differences between pickled and fermented foods.

C. Describe the preparation of foods for pickling, including the importance of

1. Acid

2.Temperature

3. Salt

4. Spices

D. Demonstrate the process of pickling selected products.

E. Discuss the process of monitoring, canning, labeling and storing fermented products.

V. Jams, Jellies, Preserves, Conserves

A. Describe how these products differ in gel consistency, ingredients, and how the fruit is prepared.

B. Identify ingredients and their roles in making these products.

C. List the types of equipment needed.

D. Demonstrate preparation techniques.

E. Explain the importance of proper heat processing.

F. Demonstrate jarring techniques for market including

1. Labeling

2. Packaging

3. Storage

VI. Baked Goods

A. Define what is classified as a baked good.

B. Discuss planning and preparation for baking products.

C. Explain requirements and regulations regarding food safety for baked goods.

D. Demonstrate the process of preparing select baked products for market, including

1. Labeling

2. Packaging

3. Storage

VII. Cheese

A. Outline the history of cheese making.

B. Define various types of cheese.

C. Discuss the importance of milk composition and microbiology.

D. Describe various bacterial cultures.

E. List the materials used for cheese making.

F. Demonstrate general Cheese Processing Steps:

1. Standardize Milk

2. Pasteurize/Heat Treat Milk

3. Cool Milk

4. Inoculate with Starter & Non-Starter Bacteria and Ripen

5. Add Rennet and Form Curd

6. Cut Curd and Heat

7. Drain Whey

8. Curd

9. Dry Salt or Brine

10. Form Cheese into Blocks

G. Demonstrate good sanitation practices.

H. Explain how to store, age, and package cheese.

I. Demonstrate the process of preparing select cheese products for market, including

1. Labeling

2. Packaging

3. Storage

VIII. Jerky

A. Define jerky.

B. Outline the history of jerky.

C. Describe the planning and preparation of jerky.

D. Discuss food safety issues when preparing jerky.

E. Outline the regulations governing jerky production, including the requirement for USDA certification for the kitchen.

F. Discuss preservation processes, including chemicals, salt, and/or smoking.

G. Explain the drying process.

H. Demonstrate the process of preparing select jerky products for market, including

1. Labeling

2. Packaging

IX. Soap

A. Describe how traditional soaps and synthetic detergents different.

B. Describe the ingredients for making soaps.

C. Explain what ingredients cause the soaps’ cleaning action.

D. Discuss differences in soap depending on how it’s intended to be used.

E. Explain label requirements for soaps.

F. Demonstrate and discuss preparation of selected true soaps such as hot process soap, cold process soap, detergent-free melt and pour soap and liquid soap made via saponification.

G. Demonstrate how to package and label the soap product for the market.

X. Infusions, Decoctions, Tinctures & Tonics

A. Outline regulatory role of the FDA and the DSHEA (The Dietary Supplement Health and Education Act of 1994) and its requirement for Good Manufacturing Practices (GMPs).

B. Summarize state regulations regarding production and sale of herbal products.

C. Describe the definitions of infusions, decoctions, tinctures and tonics.

D. Using select fresh herbs, demonstrate the processes of

1. Extraction

2. Infusion

3. Decoction

4. Tincture

5. Maceration

E. Demonstrate bottling and labeling these products for market.

Content Outline and Competencies:

I. Smallholder Agroecological Farming

A. Explain the roots of agroecology based in traditional smallholder farming knowledge.

B. Describe the 10 core principles of agroecology and how they relate to sustainability.

C. Discuss the importance of biodiversity in agroecological farming.

D. Elaborate on the value of taking a farmer-centered approach based on traditional farmer knowledge when increasing resiliency and sustainability of local food systems.

II. Smallholder Agroecological Farming Practices throughout the Americas

A. Describe raised field agriculture techniques including Waru Waru and Chinampas.

B. Explain polyculture agricultural techniques including:

1. Milpa

2. Pet kot

3. Cafetales

4. Silvopastoral systems

5. Quinoa/potato/llama system of the Altiplano

C. Discuss desert Southwest US farming approaches such as those of the Hopi, Zuni, Acoma, Laguna, and Tohono O’odham Nations including:

1. Dryland

2. Runoff

3. Channel and ditch irrigation

4. Seepage fields

5. Waffle gardens

6. Flood farming

7. Ak-Chin practices

8. Use of lithic mulches

D. Elaborate on terracing used in the Andes region and trincheras of the Southwest US.

E. Discuss the use of the qochas (Andean Highlands), puquios (Nazca, Peru), Hohokam canal (Gila River), and communal water in the Pueblos (New Mexico).

F. Explain integral swidden agriculture throughout the Americas including the dynamic successional approach of the Lacandon Maya and the use of terra preta.

G. Describe sunken field agricultural techniques such as the Hoyas in Chilca, Peru.

H. Elaborate on Native American farming practices in the Midwest Plains, Southeast, and of the Haudenosaunee including:

1. Bottomland

2. Ridged field

3. Three sisters

4. Crop rotations

5. Agroforestry

6. Multiple cropping

7. Spot tilling

I. Discuss the Eastern Agricultural Complex, a center of crop origin in the US.

J. Elaborate on perennial grain agriculture in Kansas (The Land Institute).

III. Ceremony and Culinary Practices

A. Explain the importance of ceremony/rituals in smallholder farming cultures in the:

1. Andes Mountains of South America

2. Sierra Madre Mountains of Southern Mexico and Western Guatemala

3. Pueblos of Northern New Mexico.

B. Describe how cultures that are anchored into their local ecology develop and utilize culinary dishes to further integrate their cultures into their local ecologies.

C. Discuss how these practices strengthen community solidarity and care for the earth.

IV. Seed Saving Practices

A. Describe similarities and differences of seed saving approaches of Andean cultures, Maya culture, and Pueblo cultures of Northern New Mexico.

B. Discuss the general principles of seed saving, storage, and ensuring seed purity of the different types of crops commonly grown in the Midwest US.

C. Discuss the seed saving/sharing networks in the Midwest and beyond.

V. The Impact of Globalized Industrial Agriculture on Smallholder Farming

A. Explain how globalized industrial agriculture has impacted land and market access of smallholder agroecological farmers in the Americas.

B. Describe how globalized industrial agriculture has affected the traditional ecological knowledge, community dynamics, and farming approaches of smallholder farmers.

C. Elucidate the ways that globalized industrial agriculture has affected the health of the ecosystems that agroecological smallholder farmers rely on for production.

VI. Agroecology and Food and Seed Sovereignty in the Americas

A. Describe La Via Campesina and how it has provided a voice for smallholder farmers.

B. Discuss the core principles voiced by smallholder farmers through La Via Campesina.

C. Explain the meaning of food sovereignty as defined in the Declaration of Nyéléni and describe the six pillars that form its foundation.

D. Discuss similarities and differences between food sovereignty and food security.

E. Elucidate the meaning of seed sovereignty and describe how and why it is an essential component of food sovereignty.

VII. Agroecological Knowledge Transfer and Sustainability

A. Describe the roots of the Campesino a Campesino movement and how the idea of horizontal knowledge transfer can strengthen sustainable agriculture efforts.

B. Discuss the general approach of employing this method of teaching/learning.

C. Explore examples of how Campesino a Campesino has strengthened smallholder agroecological farming systems throughout the Americas.

VIII. Future Smallholder Agroecological Farming in the Americas

A. Explain how smallholder agroecological farming can assist in transitioning food systems into more resilient and sustainable forms.

B. Describe the challenges of implementing smallholder agroecological farming approaches into current food systems.

C. Discuss the roles that chefs, farmers, and consumers might play in increasing smallholder agroecological approaches in local food systems.

Content Outline and Competencies:

I. Biology of Plant Breeding

A. Explain the fundamental genetic principles underlying plant breeding efforts.

B. Explore how natural and artificial selection (i.e., evolution) shape plant populations.

C. Discuss the principles of botany relevant to on-farm crop breeding.

II. Crop Domestication and Diversification

A. Describe the process of crop domestication and crop landrace diversification in the centers of origin of cultivated plants.

B. Explain Vavilov’s centers of origin of cultivated plants and the underlying similarities of these agrobiodiversity areas of global importance.

C. Discuss the concept of Crop Wild Relatives (CWRs) found in these centers and their importance in global agriculture.

III. Industrial Agriculture and Seed Systems

A. Explain how the consolidation of the US seed system occurred during the 20th and 21st century and the influence it has had on our national seed system.

B. Describe the ways that globalization of industrial agriculture has reduced the amount of crop seed diversity in the US and globally.

C. Elucidate the ways that increasing crop seed diversity can lead to greater agricultural resiliency during times of abiotic and biotic change.

IV. Variety Trials

A. Discuss how and why on-farm variety trials are conducted.

B. Describe the ways that variety trials can inform on-farm plant breeding efforts.

V. On-farm Plant Breeding

A. Explore the core concepts of plant breeding including how selection intensity and heritability are related to gain under selection.

B. Dissect the difference between the commonly used on-farm breeding methods of mass selection, pedigree breeding, and the bulk-population method.

C. Gain an understanding of the differences between selfing and outcrossing species and how it influences the breeding approaches employed.

D. Describe filial generations and the pros and cons of using the backcross breeding and/or selecting from an F2 segregating population for controlled crosses.

VI. Sourcing Crop Germplasm for Breeding

A. Identify and source diverse open-pollinated varieties through seed companies.

B. Access germplasm through GRIN (Germplasm Resource Information Network).

C. Navigate Genesys database of crop samples located in over 450 global institutes.

D. Discuss sourcing seeds through informal seed networks.

E. Identify F1 hybrids with traits of interest that could be selected when segregating.

F. Understand the different types of germplasm (heirloom, landraces, F1 hybrids, etc.)

VII. Developing On-farm Crop Breeding Plans

A. Determine target environment of crop—broad vs. targeted adaptation.

B. Describe traits of interest and prioritize the traits.

C. Discuss the selection of germplasm for the breeding project. vD. Gain an understanding of the necessary steps and timeline of your breeding project.

VIII. Community On-farm Crop Breeding Approaches

A. Explain the concept and approach of Participatory Plant Breeding.

B. Explore community-breeding efforts such as SeedLinked, Culinary Breeding Network, Open Source Seeds, Heritage Grain Trials, and Li Mestere.

IX. Evolutionary Plant Breeding (EPB) and Climate Change

A. Describe how EPB differs from standard breeding approaches.

B. Explain why such an approach can aid agriculture in dealing with climate change.

C. Explore the four stages of EPB.

D. Discuss successful examples of how EPB has buffered crops against climate change.

E. Discuss how EPB and standard breeding approaches can be combined.

Content Outline and Competencies:

I. Concepts of Sustainability

A. Explain the concepts of environmental stewardship and sustainability.

B. Describe the relationship between profitability and sustainability of farms and local farm communities.

C. Discuss crop and livestock diversification.

D. Differentiate between conventional agriculture and organic production.

E. Discuss the connections between sustainable agriculture and human health.

F. Contrast the concepts of biotechnology and genetic engineering with the concept of sustainability.

G. Explain the importance of conservation of resources.

II. Development of Fresh Market, Commercial Agriculture and Organic Crop Production

A. List important considerations in developing a market plan for an organic or sustainable fresh market farm.

B. Identify the goals, assets and skills you bring in planning your farm.

C. Describe the factors you should consider in finding the place on which to develop your operation.

D. List the equipment you will need starting up.

E. Illustrate the importance of planning and record keeping.

III. Soil Management and Fertilization

A. Define topography and drainage.

B. Describe methods of soil preparation.

C. Explain organic matter and how to maintain organic matter.

D. Describe "on-farm" composting.

E. Identify techniques of vermiculture.

F. Illustrate crop rotation.

G. Explain the use of cover crops and green manure and animal manures.

H. Identify methods of conservation tillage.

I. Explain soil testing, soil pH and the effects of liming.

J. Differentiate between primary, secondary and micronutrients.

K. Analyze fertilizer formulas and ratios.

L. Identify application methods for fertilization.

M. Define soil productivity.

IV. Weed Management

A. Identify the types of weeds common to growing zones 5 and 6.

B. Classify different types of weeds.

C. Explain competition between weeds and cultivated crops.

D. Describe weed control methods.

V. Methods of Water Management

A. Explain water requirements for different crops.

B. Recognize critical periods of water use.

C. Explain soil moisture.

D. Determine the frequency of irrigation and amount of water needed.

E. Describe different methods of irrigation.

F. Discuss sources of water and water quality.

G. Identify mulching principles and materials.

VI. Controlling Insects and Diseases

A. Discuss the importance of insect and disease control.

B. Identify various insect and plant disease control methods, including organic methods and Integrated Pest Management (IPM).

C. Recognize the benefit of bees and other pollinators of plants.

D. Describe methods for the control of plant diseases and plant disease agents.

E. Explain the importance of proper timing in the control and prevention of plant diseases.

F. Interpret pesticide labels.

G. Determine the effects of combining insecticides and fungicides.

H. Discuss safe handling and application of insecticides and fungicides.

VII. Extension of the Crop Growing Season

A. Define seed priming.

B. Diagram types of raised beds.

C. Describe different methods of greenhouse production.

D. Differentiate between row covers, high tunnels and cold frames.

E. Explain micro-climate plant selection.

F. Identify emergency frost protection measures.

G. Develop a crop planting plan using hardier plant varieties.

VIII. Harvesting, Handling, Market Preparation, Packaging and Storage Techniques Used in Sustainable Fresh Market Production

A. Determine appropriate post-harvest handling techniques.

B. Identify the different types of fruit and vegetable classifications.

C. Describe the factors that cause deterioration of crop products.

D. Differentiate between hand harvesting and mechanical harvesting techniques.

E. Describe preparations for fresh fruit harvesting.

F. Determine the appropriate time of season for harvesting.

G. Describe the use of temperature control as a method of protecting harvested crops.

H. Explain processes used in cooling vegetables.

I. Describe the various modes for safe transit and management of fresh produce.

J. Analyze the quality of vegetables by shelf-life, proper packaging and grade standards.

IX. Establishment and Requirements of Commonly Grown Vegetables, Herbs and Small Fruits

A. Discuss the origin, history, classification, industry and production of commonly grown vegetables, herbs and small fruits.

B. Describe the development and growth cycle of the plants.

C. Describe the criteria to be considered in planting and crop establishment.

D. Identify climatic and different cultural practices in growing vegetables, herbs and small fruits.

E. Identify plant cultivars.

X. Market Analysis and Marketing Plans for a Successful Operation

A. Determine and analyze your niche as a Market Farmer.

B. Identify the various marketing options available to a Market Farmer.

C. Based on a market analysis, develop a marketing plan for your operation.

Content Outline and Competencies:

I. Food Systems

A. Explain in general how humans feed themselves.

B. Discuss what is meant by a "food and farm system."

C. Define the term "food system" in terms of production, distribution, consumption, and disposal.

II. The Dominant Global Food System

A. Explore ways humans have produced, distributed, and consumed food through history.

B. Define "commodity" and discuss the importance of commodified food as an organizing factor in a food system.

C. Outline the importance of corporations and market centralization and control by the largest global corporations in our current food systems.

D. Discuss the impacts of the dominant system on:

1. Social inequality and food security

2. Ecological systems and biodiversity

3. Climate change

4. Human health

5. Traditional rural and indigenous cultures

E. Examine the prospects for sustainability of the dominant food system.

III. Local and Regional Food Systems

A. Discuss the historical reasons for differences between societies in the Global North and South.

B. Examine examples of local and regional food systems in countries in the Global North and South.

C. Evaluate directions of change in examples of local and regional food systems in the Global North and South.

D. Explain the concept of sustainable development and how it is reflected in food systems.

IV. Sustainability and Food Systems

A. Define sustainability.

1. Ecological

2. Economic

3. Social

B. Critically assess examples of food systems in terms of the dimensions of sustainability.

1. Global

2. National/regional

3. Local V. Local Community Food Systems

A. Use library and internet databases and selected sources to investigate local community food systems.

B. Discuss the dimensions and dynamism of your local community food system, including proportions of food from different production and distribution sources.

C. Identify specific entities engaged in your local community food system, such as

1. Farms

2. Community gardens

3. Greenhouses and/or aquaponics

4. Food processors

5. Restaurants

6. Supermarkets, cooperatives, or corner stores

7. CSA’s

8. Farmers markets

9. Food hubs

10. Food pantries or food banks

11. Food policy councils

D. Conduct participant observation (service learning) in one of the entities identified above that has sustainability as a principle objective.

E. Reflect on and assess your experience in the participant observation project.

V. Ideal Sustainable Food System

A. Examine your personal values regarding sustainability and the food system.

B. Explore the role of food policy in influencing development and sustainability in food systems.

C. Detail the structure and functions (dimensions and dynamism) of the ideal sustainable food system based on your personal values and goals.

D. Reflect on the role you can play in working toward those goals.

Content Outline and Competencies:

I. What is a “pest”?

A. Define and describe an ecosystem and the importance of diversity at the macro and micro levels to the health of plants and animals.

B. Discuss the differences between herbivores and predators and the roles of each in ecosystem dynamism and balance.

C. List important differences between an agricultural and a “natural” system.

D. Explain how natural ecosystems can be models for agricultural systems.

E. Compare and contrast the conventional and organic/IPM meanings of “pest.”

F. Identify various major pests affecting crop production.

II. Pesticides

A. List the different types of pesticides.

B. Compare and contrast broad spectrum and specific pesticides.

C. Discuss the ecological and agricultural importance of protecting non-pests.

D. Explain the dangers and hazards of pesticides to human health.

E. Discuss the environmental impacts of pesticides.

F. Describe how pesticide resistance develops.

G. Discuss measures to minimize the development of pesticide resistance.

III. Organic pest control

A. Outline the relationship between concerns about pesticides and the development of the organic agriculture movement.

B. Discuss the basis of organic practices in soil health, and the effects of pesticides on soil ecology.

C. Demonstrate how healthy soils build healthy plants, showing their natural defenses against pests.

D. List the types of cultural practices that can be used to control and manage pests.

E. Demonstrate how to find the rules and regulations governing USDA organic certification.

F. Explain the meaning of allowed and prohibited substances in the National Organic Program.

G. Use the National List of Allowed and Prohibited Substances to identify certified organic controls for specific pests.

IV. Integrated Pest Management

A. Define Integrated Pest Management (IPM).

B. Outline the development of the concept and practice of IPM.

C. List the components of an IPM program.

D. Demonstrate the identification of pests in crops.

E. Discuss the various types of pest management used in IPM.

F. Explain the importance of monitoring in IPM.

G. Design a monitoring plan.

H. Demonstrate how to determine injury levels and action thresholds.

I. Discuss the use of pesticides as “last resort.”

J. List the components of a pesticide label.

K. Discuss how to minimize pesticide impacts.

L. Explain the importance of written records.

M. Evaluate IPM programs developed by individual producers.

Content Outline and Competencies:

I. Healthy Soils

A. Recognize the reasons soil erosion and degradation are threatening the sustainability of agriculture and our ability to feed a growing human population.

B. List and describe the functions of the four parts of soil: mineral matter, water, air, and organic matter.

C. Explain the relationship between soil degradation and declining crop production.

D. Define organic matter and detail its importance in healthy soil.

E. List and describe the three types of organic matter.

F. Enumerate the ways organic matter contributes to plant health.

G. List the essential macro- and micronutrients in soil.

H. Outline the carbon, nitrogen, and water cycles.

I. Discuss the roles of soil microorganisms, small and medium sized animals, and larger animals in their relationship to plant nutrition.

J. Explain the importance of biodiversity in soil health.

II. Soil Ecology and Plant Nutrition

A. Explain how the relationships between mineral solids, organic matter, water, and air affect the physical properties of soil, including texture, pores, drainage, and moisture holding capacity.

B. Enumerate the types of soil degradation.

C. Describe the effects of compaction on plant rooting capabilities, and how compaction can be minimized.

D. Define and discuss aggregation in soils.

E. List various effects of chemical contamination of soils.

F. Compare and contrast nutrient flows in early agricultural, urbanized, and industrial societies.

G. Describe an ecological and sustainable system of nutrient management in agriculture in which nutrient imports and exports are close to being balanced.

III. Assessing and Managing Healthy Soil

A. Show the effects of physical, chemical, and biological properties on soil health.

B. Discuss the relationship between healthy soil, pest resistance, and healthy plants.

C. Enumerate and explain how ecological soil and crop management can contribute to plant, animal, and farm health.

D. Demonstrate the process for representative soil sampling.

E. Interpret standard, comprehensive, and specialized soil tests, including nutrient recommendations and organic matter indicators.

F. Discuss other methods of nutrient assessment, such as tissue samples and nitrate tests.

G. List the benefits, types, and management methods for cover crops.

H. Explain the importance of crop rotation for sustainable soil management.

I. Compare and contrast sources of animal manures and their benefits for organic matter as well overall fertility management of soils.

J. Discuss the theory and practice of making compost.

K. Explain how reducing erosion and runoff will be both more challenging and important in the face of climate change.

L. Describe the relationship between tillage systems and soil health.

M. Detail a sustainable method for nutrient management, including nitrogen and phosphorous as well as other major nutrients.

N. Define Cation Exchange Capacity.

O. Discuss pH management in different soils.

P. Explain the importance of salinity in soils.

IV. Soil Management as Farm Management

A. Describe a system of field observation in the management of an overall farm plan.

B. Weigh the potential tradeoffs between economic viability of the farm and best ecological practices.

C. Compare and contrast practices that improve soil health with those that reduce it.

D. Enumerate the overall approaches that can tie ecological soil management to farm, family, and community health.

E. Prepare a sustainable soil management plan for a grain crop, specialty crop, livestock, or diversified farm.

Content Outline and Competencies:

I. Market Farming

A. Describe models of market farms in and around the metro area (and beyond).

B. Describe types of market outlets and their requirements.

C. Describe the concepts of sustainability, organic and conventional production.

II. Safety

A. Demonstrate appropriate practices with respect to common occupational farm safety hazards related to weather, wildlife, improper lifting, etc.

B. Demonstrate appropriate safety procedures for equipment, implements and tools according to OSHA safety standards.

C. Outline and demonstrate safe pesticide handling practices based on EPA worker protection standard training.

D. Outline and illustrate good agriculture practices for food safety.

III. Production Planning

A. Identify markets and crops or crop mixes for fall/winter season

B. Determine area requirements and production methods (organic, conventional).

C. Recognize seed sources and supplies for crop production.

IV. Crop Production (Integrated Crop Management)

A. Prepare for crop production in open field or high tunnel using appropriate techniques including tillage, plasticulture, etc.

B. Grow crops from seed and/or transplants, or other propagules using appropriate hand tools or mechanized implements.

C. Manage existing crops from the summer season, including a range of vegetable, small fruit and flowers.

D. Water and fertilize as needed.

E. Observe and monitor for disease and pest problems, and control using appropriate biological, cultural practice or chemical measures.

F. Control weeds using appropriate cultural practices.

V. Harvest and Postharvest Handling

A. Use appropriate harvest techniques.

B. Clean, grade and pack produce according to quality standards required by markets.

C. Use and describe practices for maximum maintenance of postharvest quality.

D. Employ and discuss best management practices for food safety during harvest and postharvest handling.

VI. Marketing through Various Outlets

A. Discuss the standard procedures and expectations for marketing to farmer’s markets, Community Supported Agriculture (CSA) and wholesalers.

B. Discuss the standard procedures and expectations for marketing to commercial operations.

C. Discuss the standard procedures and expectations for marketing via the Internet.

VII. Soil and Crop Fertility Management

A. Plant fall cover crops.

B. Interpret soil fertility tests and make recommendations.

C List organic and conventional fertilizers and amendments, and their appropriate use.

D. Analyze and adjust soil pH.

VIII. Tillage Equipment and Field Preparation

A. Describe various tillage options and demonstrate some appropriate to high tunnel and field production.

B. Discuss weed control and cultivation options.

C. Demonstrate appropriate weed control options for high tunnel and field production.

IX. Irrigation and Spraying Systems

A. Demonstrate irrigation principles and practices related to the use of drip and sprinkler irrigation systems.

B. Install, maintain and use drip and sprinkler irrigation.

X. Season Extension and Protected Crop Production

A. Use and describe season extension options.

B. Outline and use crop protection measures.

XI. Record Keeping (organic certification, farm planning, safety)

A. Describe procedures and maintain records for organic certification.

B. Employ procedures to maintain records to allow tracking of farm profits.

C. Discuss procedures and maintain records for EPA compliance on pesticide application.

D. Describe and keep records for good handling practices on crops for sale.

XII. Information and Resources for Market Farmers

A. Use disease and pest diagnostic, and soil analytical services from extension or qualified alternatives.

B. Compile information on crop production from diverse extension and other sources.

C. Develop a network of peers and mentors within the region.

Content Outline and Competencies:

I. Market Farming

A. Illustrate models of market farms in and around the metro area (and beyond).

B. Identify and discuss types of market outlets and their requirements.

C. Employ the concepts of sustainability, organic and conventional production.

II. Safety

A. Demonstrate appropriate practices with respect to common occupational farm safety hazards related to weather, wildlife, improper lifting, etc.

B. Demonstrate appropriate safety procedures for equipment, implements and tools according to OSHA safety standards.

C. Demonstrate safe pesticide handling practices based on EPA worker protection standard training.

D. Demonstrate good agriculture practices for food safety.

III. Production Planning

A. Identify market and crop or crop mix for spring/summer season.

B. Determine area requirements, and production methods (organic, conventional).

C. Source seeds and supplies for crop production.

IV. Crop Production (Integrated Crop Management)

A. Prepare for crop production in open field or high tunnel using appropriate techniques including tillage, plasticulture, etc.

B. Establish crops from seed and/or transplants, or other propagules using appropriate hand tools or mechanized implements.

C. Manage existing crops from the winter season including a range of vegetable, small fruit and flowers.

D. Water and fertilize as needed.

E. Recognize and monitor for disease and pest problems, and control using appropriate biological, cultural practice or chemical measures.

F. Control weeds using appropriate cultural practices.

V. Harvest and Postharvest handling

A. Use appropriate harvest techniques.

B. Clean, grade and pack produce according to quality standards required by markets.

C. Employ good practices for maximum maintenance of postharvest quality.

D. Identify and use best management practices for food safety during harvest and postharvest handling.

VI. Marketing

A. Discuss the standard procedures and expectations for marketing to farmer’s markets, Community Supported Agriculture (CSA) and wholesalers.

B. Discuss the standard procedures and expectations for marketing to commercial operations.

C. Discuss the standard procedures and expectations for marketing via the Internet.

VII. Soil and crop fertility management

A. Plant spring cover crops.

B. Interpret soil fertility tests and recommendations.

C. List organic and conventional fertilizers and amendments, and their appropriate use.

D. Analyze and adjust soil pH.

VIII. Tillage equipment and field preparation

A. Discuss various tillage options and use appropriate options in high tunnel and field production.

B. Outline weed control and cultivation options.

C. Demonstrate appropriate option in high tunnel and field production.

IX. Irrigation and Spraying Systems

A. Demonstrate irrigation principles and practices related to the use of drip and sprinkler irrigation systems.

B. Install, maintain and use drip and sprinkler irrigation as required.

X. Season extension and protected crop production

A. Identify and use season extension options including mulches, row covers, low tunnels, cold frames, high tunnels and greenhouses.

B. Discuss and use crop protection measures including row covers, high tunnels, shade cloth and windbreaks.

XI. Record Keeping (Organic Certification, Farm Planning, Safety)

A. Discuss procedures and keep records for organic certification.

B. Describe production procedures and maintain records to allow tracking of farm profits.

C. Discuss procedures and keep records for EPA compliance on pesticide application.

D. Discuss and keep records for good handling practices on crops for sale.

XII. Additional Information and Resources for Market Farmers

A. Use disease and pest diagnostic and soil analytical services from extension or qualified alternatives.

B. Compile information on crop production from diverse extension and other sources.

C. Develop a network of peers and mentors within the region.

Content Outline and Competencies:

I. Market Farming

A. Describe models of market farms in and around the metro area (and beyond).

B. Identify and describe types of market outlets and their requirements.

C. Describe the concepts of sustainability, and organic and conventional production.

II. Safety

A. Demonstrate appropriate practices with respect to common occupational farm safety hazards related to weather, wildlife, improper lifting, etc.

B. Demonstrate appropriate safety procedures for equipment, implements and tools according to OSHA safety standards.

C. Demonstrate safe pesticide handling practices based on EPA worker protection standard training.

D. Demonstrate and employ good agriculture practices for food safety.

III. Production Planning

A. Identify market and crop or crop mix for late summer and fall seasons.

B. Determine area requirements, and production methods (organic, conventional).

C. Determine seed sources and supplies for crop production.

IV. Crop Production (Integrated Crop Management)

A. Prepare for crop production in open field or high tunnel using appropriate techniques including tillage, plasticulture, etc.

B. Grow crops from seed and/or transplants, or other propagules using appropriate hand tools or mechanized implements.

C. Manage existing crops from the spring season including a range of vegetable, small fruit and flowers

D. Water and fertilize as needed.

E. Recognize and monitor for disease and pest problems, and control using appropriate biological, cultural practice or chemical measures.

V. Harvest and Postharvest Handling

A. Use appropriate harvest techniques.

B. Clean, grade and pack produce according to quality standards required by markets.

C. Discuss and use conditions for maximum maintenance of postharvest quality.

D. Describe the use best management practices for food safety during harvest and postharvest handling.

VI. Marketing

A. Discuss the standard procedures and expectations for marketing to farmer’s markets, Community Supported Agriculture (CSA) and wholesalers.

B. Discuss the standard procedures and expectations for marketing to commercial operations.

C. Discuss the standard procedures and expectations for marketing via the Internet.

VII. Soil and Crop Fertility Management

A. Plant summercover crops.

B. Interpret soil fertility tests and recommendations.

C. List organic and conventional fertilizers and amendments, and their appropriate use.

D. Measure and adjust soil pH.

VIII. Tillage Equipment and Filed Preparation

A. Discuss various tillage options and use some appropriate to high tunnel and field production.

B. Discuss weed control and cultivation options.

C. Identify appropriate weed and cultivation options in high tunnel and field production.

IX. Irrigation and Spraying Systems

A. Discuss and use irrigation principles and practices related to the use of drip and sprinkler irrigation systems.

B. Install, maintain and use drip and sprinkler irrigation as required.

X. Season Extension and Protected Crop Production

A. Discussion and use season extension options including mulches, row covers, low tunnels, cold frames, high tunnels and greenhouses.

B. Discuss and use crop protection measures including row covers, high tunnels, shade cloth and wind breaks.

XI. Record Keeping (organic certification, farm planning, safety)

A. Discuss procedures and record keeping for organic certification.

B. Discuss procedures and keep records for EPA compliance on pesticide application.

C. Discuss keep records for good handling practices on crops for sale.

XII. Information and Resources for Market Farmers

A. Use disease and pest diagnostic services and soil analyses from extension services or qualified alternatives.

B. Compile information on crop production from diverse extension and other sources.

C. Develop a network of peers and mentors within the region.

Content Outline and Competencies:

I. Internship preparation

A. Identify and secure an approved training placement.

B. Complete a contract with the internship agency or mentor signed by the Sustainable Agriculture Facilitator or Chair of Environmental Science and Sustainable Agriculture, student, and internship site supervisor.

C. Collect and maintain copies of the contract for the student, the site supervisor, and JCCC.

II.  Internship Structure

A. Develop learning objectives, tasks, and competencies appropriate to the internship in consultation with the internship coordinator and site supervisor.

B. Collect and maintain records of accomplishment of learning objectives and competencies.

III. Documentation

A. Maintain a log of hours worked and major responsibilities completed.

B. Demonstrate ability to complete successfully the tasks assigned.

C. Apply principles and practices learned in Sustainable Agriculture classes to the work.

D. Record reflections on work experience in logs and reports to internship coordinator.

E. Display sensitivity and respect for the diversity of individuals encountered in the internship setting.

F. Adhere to policies and procedures of the internship placement.

IV. Reporting

A. Summarize the accomplishment of the student’s individual education objectives and competencies through the internship experience.

B. Analyze the relationship between classroom knowledge and internship related tasks.

V. Reflection

A. With Department Facilitator or Chair, review site supervisor’s evaluation of internship experience.

B. Complete a self-assessment of personal growth in the selection of a career or field of study based on internship experiences.